Capsicum-Matar Masala


I love Capsicums/Peppers, they readily go into any dish, be it sambhar Or gravy.

Capsicum Sambhar is one among my favorites, many people dont use it in sambhars, well you’ve gotta try it to believe it… This is one partcular gravy which I am very fond of & it just tastes great. Dont go by the looks…just try it, you’ll fall in love & it’ll be your favourite as well. Yum.. This gravy tastes better than a restaurant one, do try it & let me know.

Note – Dear blogger friends, I am extremely sorry as I havent been keeping up with you all, I have missed so many of your posts, I apologize, But promise, you will see me soon. Please do leave your precious comments. 🙂

Capsicum Matar Masala

Ingredients –

1 Capsicum

1 Cup Peas

1/2 Tsp Ginger – Garlic Paste 

1 Small Onion

1 Medium Tomato 

3 – 4 Tbsp Tomato Sauce

1/2 Tsp Red Chilli Powder

1 Tsp Kasuri Methi

2 Pinch Garam Masala

1/2 Tsp Cumin/Jeera

1 Tbsp Oil

1/4 Tsp Turmeric

Salt as per taste

To Grind

4 – 5 Tsp Coconut grated

7-8 Cashewnuts

2 Cloves

2 Cinnamon Pieces

1 Cardamom

Method –

Grind the Coconut along with the other given items to a smooth paste adding water.

Chop Capsicum into 1 inch square pieces.  Crush a small piece of ginger with 1 clove of garlic to make the paste.

Chop onion and tomato finely. Dry Roast Kasuri Methi just until aromatic(crisp & changes its color).

Heat Oil in a pan/vessel,  when hot add the cumin/jeera.

(You can add a little bit butter if you are not calorie conscious to enhance the taste.)

After a few seconds add the finely chopped onion. Saute untill lite brown.

Now add the ginger-garlic paste & further saute for a minute.

Add the chopped tomato, stir & let it cook for a few minutes until disintegrated. 

Add the tomato sauce now & fry well for few more minutes.

Add Chilli powder to taste and turmeric as well. Stir well for a minute.

Now add the chopped capsicum & peas. Saute for a couple of minutes.

Add the ground coconut mixture along with a little water & salt. Mix well.

Cook for 5-7 minutes until the gravy thickens and the capsicum is just cooked.

Finally add the Garam Masala Powder & roasted Kasuri Methi, mix well.

After a couple of minutes switch off the heat.

Delicious Capsicum Matar Masala is ready!!! Serve with Roti/Chapatis. Enjoy!!!


Gobi Matar Masala


I like cauliflower/gobi so does DH. This is the way I usually cook gobi.

The curry goes very well with rotis, do give it a try.

Gobi Matar Masala 

(Cauliflower & Peas Curry)


2 Cups  Gobi Flowerets

1/2  Cup Peas

2-3 Tbsp Tomato Sauce

1 Tsp Red Chilli Powder

Garam Masala- to taste

1/2 Tsp Turmeric

Dry Roast :

1 Tsp Dhania

1/2 Tsp Cumin

6 – 8 Cashewnuts

1″  Cinammon

1  Clove

Grind  the dry roasted ingredients with :

1 Onion

2-3 Green Chilles

1 Garlic – Big clove

1 Ginger – Small piece


Heat 2 Tbsps of oil, when hot add the ground masala.

Add the red chilli powder, Turmeric & Garama masala powders.

Mix & fry the masala well, until oil separates from it.

I microwave the washed flowerets to reduce cooking time.

You can skip cooking gobi & directly add to the  gravy.

Mix well until the gobi is coated with the masala.

Add peas, salt & a cup of water.

Simmer the curry for a few minutes.

Adjust the spices if needed & add the tomato sauce now.

Cook further for a few more minutes just until the gobi is cooked but not mashed up.



Weekend Lunch Plate – 2


Our Lunch today was Dondakaya Pappu(Tindora Dal), Rice, Beerakaya Pachadi (Ridge Gourd Chutney),

Dondakaya Vepudu (Tindora Fry) & Taro Root Fry.

The highlight of our lunch was this spicy beerakaya pachadi.

My collegue at work Sangeetha, prepares lipsmacking beerakaya pachadi.

And she graciously offered me the recipe when I asked her.

So here I present Beerkaya Pachadi –

Beerakaya Pachadi

(RidgeGourd Chutney)


1 RidgeGourd/Beerakaya

3 Green Chilles

2 Garlic Cloves

Cilantro – Handful chopped 

4 Tsp Urad Dal

3/4 Tsp Dhania Seeds

3 Dry Red Chilles

4 Tsp Grated Coconut

1 Tsp Tamarind pieces

Salt as per taste.


Scrape the ridges of the ridge gourd, Dont scrape of the outer green skin elsewhere.

Chop ridge gourd & slit green chilles.

Heat a tsp of oil add urad dal, dhania seeds, red chilles & fry untill golden. Transfer to a bowl.

In the same pan, add 2 – 3 Tsp of oil & add the chopped ridge gourd cubes, green chilles & garlic cloves.

Saute them until ridge gourd gets soft & is half cooked. Add cilantro towards the end.

Remove & set aside to cool.

Grind the roasted spices with grated coconut & tamarind to powder.

Add the ridge gourd pieces to the above & grind well.

Adjust salt as per needed.